Crumbed Asparagus

Need some inspiration cooking asparagus? For a tasty twist try this moorish Izakaya style asparagus dish - it's perfect as an appertiser to any meal and even better as finger food at a party!

Crumbed Asparagus, Izakaya-style will be the next big hit at your party.

A squeeze of lemon and a dollop of creme fraiche will compliment these tasty little morsels. Guests will definitely forego the wedges, sour cream and chilli salsa combo for these fresh tasting crumbed spears of earthy and nutty goodness.

Blanch asparagus by bringing a saucepan of lightly salted water to the boil.

Once the water is rapidly boiling add the asparagus and let cook for 2-3 minutes. Be careful not to overcook.

Blanched Asparagus.

Drain under cold running water and set aside to cool.

Place the rice flour into a shallow dish. Into another dish add the breadcrumbs and almond meal.

In a third dish beat an egg.

Roll each asparagus spear into the rice flour.

Then dip the flour coated spears into the beaten egg. Then roll into the breadcrumbs.

Add a little olive oil to a frying pan and bring to a high heat. Carefully place batches of the crumbed asparagus spears into the hot oil. Cook for approximately 2 minutes or until the breadcrumbs turn golden brown.

Drain on a paper towel and place on a serving platter with lemon wedges and a few dollops of crème fraiche. Serve immediately.

NotesIf you don’t have almond meal substitute with panko breadcrumbs to give the finished crumble a thick crunchy texture.

Serve the Crumbed Asparagus with some lemon wedges and a dollop of creme fraiche.